Breakfast Recipe

[LoraLW]

I'm trying this this weekend.....sounds yummy!!!

Spanish Artichoke "Tortilla" (Phase 1 of the South Beach Diet)

Makes 4 servings

Description

In Spain and parts of South America, tortillas are frittata-like dishes typically made with potatoes. They're a café staple and often served as tapas. In this Phase 1 variation, we've replaced the potatoes with tasty artichoke hearts. Make the tortilla for breakfast, or serve it with your favorite salad for a light lunch or dinner.

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients

1 tablespoon extra-virgin olive oil

2 medium onions, thinly sliced

2 garlic cloves, minced

1/4 teaspoon salt

1 (9-ounce) package frozen baby artichoke hearts, thawed and quartered

1/2 teaspoon paprika

1/8 teaspoon cayenne

3 large eggs plus 3/4 cup fat-free egg substitute, lightly beaten

Instructions

In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, about 15 minutes longer.

Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.

Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.

Nutritional information

163 calories

8 g fat (2 g saturated fat)

12 g carbohydrate

11 g protein

5 g fiber

336 mg sodium

[LoraLW]

For some dessert...I'm gonna use the powdered peanut butter instead. I'll let you know how they are

Peanut Butter and Jelly Cookies

Prep Time: 15 minutes | Start to Finish: 30 minutes | Serves: 12 (2-piece servings)

Details:

Who would believe you could get such a delectable cookie out of such a simple process and with so few ingredients? (That's right; there's no flour!) The not-too-sweet, deep nutty flavor — topped with a touch of fruit — is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!

Ingredients:

3/4 cup granular sugar substitute

1 large egg

1 teaspoon vanilla extract

1 cup creamy trans-fat-free peanut butter

1 teaspoon baking soda

1/4 cup sugar-free jam, any flavor

Enlarge Image Nutritional Information:

140 calories

11 g total fat (2.5 g sat)

7 g carbohydrate

6 g protein

1 g fiber

210 mg sodium

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.

Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.

Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

[Holly]

this sounds really yummmmmmy! I am going to have to try it!

[LoraLW]

Hey Holly I noticed you are from PHX. I live in Goodyear. YEAH!!!! I have a bandster neighbor

[Willi333]

mmmhhh that sounds delicious .. have to try that soon as I'm on solid foods MAY 19 it is :lb16:

~Ute~

[The Redhead]

Hi Lora,

How was that powdered peanut butter? I know a few of you ordered it and I was thinking about ordering some too but wanted to hear how it tasted before I did.

Thanks,

Denise

[LoraLW]

Denise, I love it. I think it tastes more like roasted peanuts. It doesn't leave an oilly feel in my mouth like the organic does. If you order it let me know what you think. Lora